Tangy Raspberry Fool

THIS recipe from martha stewart is pretty darn good. Being that we have raspberries from our garden and all that cream I paid mom to conveniently pick up for me from Logan, I'm excited to share this dessert. Here's a good go-to recipe that's super quick for FHE. Judd made it for the fam last night and added shredded chocolate that I thought added the perfect touch

Ingredients

• 1 bag (10 ounces) frozen raspberries, thawed
• 1/4 cup granulated sugar
• Coarse salt
• 2 1/2 cups cold heavy cream
• 1/3 cup confectioners' sugar
• 4 teaspoons fresh lemon juice

Directions

1. In a blender (or hand blender), combine raspberries, granulated sugar, and pinch of salt and puree until sugar dissolves, about 1 minute. Pour mixture through a fine-mesh sieve into a medium bowl, pressing on solids (discard seeds).(I don't think judd did that...)
2. In a large bowl, using an electric mixer, beat cream and confectioners' sugar on high until stiff peaks form, about 3 minutes. Beat in lemon juice. In six small glasses, alternate layers of raspberry puree and whipped cream. With a skewer or thin-bladed knife, gently swirl whipped cream and puree together. Smooth tops and serve immediately.

Grilled caprese chicken

Ooo!  My first contribution to this website!  Yippee!

We had friends over last night and served this for the first time.  It was a great way to use our garden tomatoes AND basil from the garden.  It was sooo delicious!  Worth a share.  One thing I did differently was marinate the breasts for about 45 minutes in some olive garden salad dressing.  Not sure if it made a big difference, but I did it.

Grilled Caprese Chicken

YIELD: SERVES 4-6

Note: The chicken breasts should be on the thinner side of things. If you have gargantuan, thick chicken breasts, slice them in half horizontally, giving you two thinner chicken breasts. All in all, you should end up with 4-6 thinner pieces of chicken. Also, look for tomatoes that are ripe but still firm so they will hold their shape on the grill.

INGREDIENTS

• 4 tablespoons chopped fresh basil
• 2 tablespoons red wine vinegar
• 2 garlic cloves, minced
• Salt and pepper
• 4 tablespoons olive oil
• 6 ounces fresh mozzarella, cut into 1/4-inch slices, halved, and patted dry
• 4 chicken breasts, about 1 1/2 to 2 pounds (see note above)
• 2 large tomatoes, cored and cut into 1/2-inch slices

DIRECTIONS

1. In a small bowl, combine the basil, vinegar, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Slowly whisk in the oil until it is thoroughly incorporated. Transfer 3 tablespoons of the vinaigrette to a bowl and toss in the fresh mozzarella pieces, coating the cheese with the vinaigrette. Set aside. Reserve the remaining vinaigrette for the cooked chicken.
2. Pat the chicken pieces dry with a paper towel and season both sides with salt and pepper. Grill the chicken and tomatoes on a hot charcoal or gas grill until the chicken is browned and cooked through and the tomatoes are lightly charred, about 2-3 minutes per side (depending on the thickness of your chicken and heat of the grill). Transfer the cooked chicken to a platter. Top with the tomato slices and drizzle with the reserved vinaigrette. Cover the chicken with an even layer of mozzarella and tent the platter loosely with foil. Let the chicken rest for 10 minutes. Serve.

French Canadian Tourtieres Recipe

http://www.tasteofhome.com/recipes/french-canadian-tourtieres
I had to save this dinner Julie sent me because it was soooo good and was so different than what I usually make. I want to make it again sometime. She said that she cut the recipe in half so it made two pies and used a pound of ground turkey, one pound of ground beef, and one pound of pork instead of the meat that was called for in the recipe.

TOTAL TIME: Prep: 45 min. Bake: 40 min.

MAKES:32 servings

Ingredients

• 4 celery ribs
• 4 medium carrots
• 2 large onions
• 2 garlic cloves, peeled
• 4 pounds ground pork
• 2 pounds ground veal
• 2 pounds bulk Jimmy Dean® Premium Pork Sausage Roll
• 1 can (14-1/2 ounces) chicken broth
• 1/2 cup minced fresh parsley
• 1 tablespoon salt
• 1 teaspoon pepper
• 1 teaspoon dried basil
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon cayenne pepper
• 1 teaspoon ground mace
• 1 teaspoon ground cloves
• 1 cup dry bread crumbs
• Pastry for four double-crust pies (9 inches)

Directions

1. Coarsely chop the celery, carrots and onions; place in a food processor with garlic. Cover and process until finely chopped; set aside.
2. In a stockpot or two Dutch ovens, cook vegetables, pork, veal and sausage until meat is no longer pink; drain. Stir in broth, parsley and seasonings. Reduce heat; cover and cook on low 20 minutes. Stir in bread crumbs.
3. Preheat oven to 400°. Line four 9-in. pie plates with bottom crusts; trim pastry even with edges. Fill each with about 4 cups filling. Roll out remaining pastry to fit tops of pies; place over filling. Trim, seal and flute edges. Cut slits in pastry. 
4. Cover edges of remaining pies loosely with foil. Bake at for 25 minutes. Reduce heat to 350°; remove foil and bake 15-20 minutes longer or until crusts are golden brown. 
   Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Place pie on a baking sheet; cover edge loosely with foil. Bake 25 minutes. Reduce heat to 350° remove foil and bake 50-60 minutes longer or until crusts are golden brown and a thermometer inserted in center reads 165°. Yield: 4 pies (8 servings each). 

Chicken Fajitas

We loved these. It was a great replacement to the packets I used to buy. We didn't follow the instructions that well. We just mixed the seasonings in a bowl, put in the veggies and chicken, and cooked it on the grill. We used Costco's rotisserie chicken for the chicken so it was even faster.

12 Ingredients

• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 3 tablespoons olive oil, divided
• 1 1/2 pounds boneless, skinless chicken breast, sliced into strips
• 2 bell peppers, sliced
• 1 onion, thinly sliced 
• 8 small tortillas

Directions

1. Preheat oven to 250 degrees.
2. Make fajita seasoning: Whisk together chili powder, cumin, paprika, cayenne pepper, garlic powder, salt, and pepper in a small bowl. Set aside.
3. Heat 1 tablespoon olive oil in a cast-iron grill pan or frying pan over medium-high heat. 
4. Add chicken and sprinkle with 3/4 of fajita seasoning. Mix together and cook for 6 to 10 minutes, or until browned.
5. In a second pan, heat remaining2 tablespoons oil over medium heat. Add peppers and onion. Stir in remaining fajita seasoning. Cook until vegetables are soft, about 8 to 10 minutes, stirring occasionally.
6. While veggies and meat are cooking, wrap tortillas in tin foil and warm in oven.
7. To assemble fajitas, fill warmed tortillas with chicken, peppers, and onions. Top with favorite garnishes.

BY KELLI DUNNhttp://greatist.com/eat/recipes/chicken-fajitas

Root Beer Freeze

We tried these with Matt and Em. They were yummy! On one of the batches, I think I added ice, too. 

*Tip: Use just enough root beer to blend smooth & then stir in additional root beer for a fizzier & foamier shake

 

Sonic Root Beer Freeze

• Author: CopyKat Recipes
• Recipe Type: Copycat Restaurant Recipes, CopyKat Recipes, Drink Recipes
• Prep time: 10 minutes
• Cook time: 10 minutes
• Serves: 1

Do you enjoy shakes? Try a freeze, ice cream and soda are blended together for all sorts of creamy goodness.

Ingredients

• 2 cups ice cream
• 1/2 cup root beer

Instructions

Place both ingredients into a blender, and mix for about 30 seconds on puree. Now you don't have to stop at just root beer, you can make this with Coca Cola, Dr. Pepper, or any other soda that you may like. You can also add in flavorings if you desire, a cherry, Dr. Pepper Freeze has always had a special place in my heart.

Zucchini Chocolate Chip Muffins

Muffins. Muffins, muffins, muffins. They have been difficult for me the past few years. Finally, some that have worked and proven to be a post-worthy recipe. I've included must-do tips too...

First, I have this dark non-stick muffin pan and it's taken me 13 years to solve the burnt outside/barely done inside problem: lower oven temp. Usually, 25 degrees less would do the trick, but I've also recently realized my oven cooks a little hot (the same amount of time Ilene cooked her granola, mine was burnt). SO. For this recipe, even though it says 350, I put my oven at 320 degrees for the dark pans(minus 25 for the dark color and minus 5 to compensate for my oven) and 345 degrees for regular aluminum. They came out moist on the inside and just a touch crispy on the outside at about 19-20 minutes. My perfection.

The original recipe calls for *white flour, and a few other things, but I followed one of the comments to make them healthier so that I can double them, freeze them and have them ready for a running-late-before school breakfast. Anything that will help me avoid cereal, I'm up for. I dread the cereal aisle for two reasons. I don't feel confident that more than two of them are health approved, and I get tired of buying the same ones.

Anyway here's the recipe:

Zucchini Chocolate Chip Muffins

Ingredients

• 1 1/2 cups whole wheat*
• 2/3 cup white sugar(or less depending)
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 egg, lightly beaten
• 1/4 cup vegetable oil
• 1/2 cup non-sweetened apple sauce(or one little prepackaged tub)

• 1/4 cup milk
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini (next time i'm going to do MEDIUM grated zucchini so it isn't as wet. I did small grated on accident and I had to strain it so it wasn't a bunch of water...the milk takes care of any needed moisture, I would guess. Small grated zucchini has a tenancy to stay in mushy clumps and is harder to spread through the batter without over mixing. So I'll do a medium grater next time, even though these were still super yummy)
• 1/2 cup semisweet chocolate chips
• 1/2 cup chopped walnuts(I don't put these in)

Directions

1. Preheat oven to 350 degrees F (see my notes above). Grease 12 muffin cups, or line with paper muffin liners.
2. Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl. Mix egg, oil, milk, lemon juice, and vanilla extract in a bowl; stir into dry ingredients until just moistened. Fold in zucchini, chocolate chips, and walnuts. Fill prepared muffin cups 2/3 full.
3. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

 P.S. I'd like to try these non-chocolate-chip ones and compare because the nutmeg is tempting to add...let me know if you try them and like them!

Marinated Cherry tomatoes

http://allrecipes.com/recipe/14151/marinated-cherry-tomato-salad/

Marinated Cherry Tomato Salad

• 
  
• Prep
  10 m
• Ready In
  2 h 10 m

Recipe By:RAINEYJR

"This is a very delicious way to use an overabundance of cherry tomatoes."

Ingredients

• 4 cups halved cherry tomatoes
• 1/4 cup vegetable oil
• 3 tablespoons cider vinegar
• 1 teaspoon dried parsley

• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1 1/2 teaspoons white sugar

Directions

1. In a small bowl or cup measure, mix together oil, apple cider vinegar, herbs, salt, and sugar.
2. Pour dressing over cherry tomatoes in a serving dish, and gently stir to coat. Chill for at least 2 hours. Gently stir from bottom to top, coating all tomatoes, before serving.

Pico de Gallo

Finally a Pico de gallo/salsa fresca that's post worthy. I've tried so many different salsas, and finally, this is what i've been searching for. Especially with garden white/green onions and garden romas. garden tomatoes makes the difference, I swear. Also, I didn't add anything more than a drip or two of garlic juice from the costco bottle and I thought i'd miss garlic (like other recipes include) but i didn't miss it and think i'd prefer it out. The onions give me bad enough breath :) I used this to dip chips in and my kids really liked it. I also added the costco mix of quinoa/brown rice, 1/2 can of black beans, and some of this salsa to a bowl and used it for quesadillas. (remember to put cheese on the bottom and after you put filling so that the tortillas stick together)

 

Salsa Fresca

Such a wonderful recipe to make in the summertime when tomatoes are fresh and flavorful, this recipe is best when made several hours ahead and is given time to marinate.

Ingredients:

3 medium vine-ripened tomatoes, finely chopped
1 medium onion, finely chopped
2 cloves garlic, minced
2 to 3 fresh jalapeño peppers, seeded (ribs removed too) and finely chopped
1 Tablespoon olive oil
1 Tablespoon freshly squeezed lime juice
2 Tablespoons chopped fresh cilantro
sea salt to taste

Directions:

In large glass bowl, combine all ingredients and season to taste with salt. Refrigerate for at least one hour.

Tips:

*This is great to prepare the evening before your event and let it marinate and chill overnight.
*Try adding corn or black beans to your salsa for a different twist.
*This salsa will keep for several days (covered) and kept refrigerated.